Beef Mushroom Ragu Over Fresh Cheese Ravioli
Indulge in the rich, hearty flavors of Beef Mushroom Ragu Over Fresh Cheese Ravioli—an elevated comfort food dish that’s perfect for a cozy night in. This recipe features a slow-simmered ragu made with savory ground beef, earthy cremini mushrooms, and aromatic herbs like rosemary and thyme, all enriched by the bold depth of red wine. Served over delicate cheese-filled ravioli, this dish is the ultimate combination of creamy, tender pasta and robust, savory sauce. Topped with freshly grated Parmesan and a sprinkle of parsley, it’s an irresistible Italian-inspired meal that’s as satisfying as it is elegant. With just 20 minutes of prep and a simmering time that lets the flavors meld beautifully, this recipe is perfect for impressing guests or treating your family to something special!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 cloves Garlic
- 1 medium Carrot
- 1 Celery stalk
- 1 pound Ground beef
- 8 ounces Cremini mushrooms
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 18 ounces Fresh cheese ravioli
- 0.25 cup Parmesan cheese
- 2 tablespoons Fresh parsley
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Dice the onion, mince the garlic, and finely chop the carrot and celery.
Add the onion, carrot, and celery to the pot, and sauté for 5-7 minutes, until softened.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the ground beef to the pot, breaking it up with a spoon, and cook until browned, about 8 minutes.
Meanwhile, clean and finely chop the mushrooms, then add them to the pot and cook for 5 minutes, until they release their moisture.
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
Pour in the red wine, and scrape the bottom of the pot to deglaze. Let it simmer until reduced by half, about 5 minutes.
Add the crushed tomatoes, rosemary, thyme, bay leaf, salt, and black pepper to the pot. Stir well to combine.
Reduce the heat to low, cover the pot, and let the ragu simmer for 60 minutes, stirring occasionally.
While the ragu is simmering, cook the cheese ravioli according to the package instructions. Drain well and set aside.
After the ragu has simmered, remove the rosemary, thyme sprigs, and bay leaf. Adjust seasoning with additional salt and pepper to taste.
Serve the ragu over the fresh cheese ravioli, and garnish with grated Parmesan cheese and chopped fresh parsley.
Nutrition Facts
Calories |
3178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.4 g | 217% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 5908 mg | 257% | |
| Total Carbohydrate | 236.7 g | 86% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 59.8 g | ||
| Protein | 154.6 g | 309% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1363 mg | 105% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 6208 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
